Chef John's Garlic-Studded Roast Pork

Chef John's Garlic-Studded Roast Pork

11
Chef John 22222

"Garlic-studded, herb-rubbed pork shoulder is such a great cut of meat. I cooked it in a pan without liquid, without covering it, and without cooking it at a really low temperature. I didn't want it to be falling apart and wet; I wanted it to be solid, chewy and crusty."
Saved
Save
I Made it Rate it Share Print

Ingredients

12 h 35 m servings 456 cals
Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

  • Calories:
  • 456 kcal
  • 23%
  • Fat:
  • 29.7 g
  • 46%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 30.6 g
  • 61%
  • Cholesterol:
  • 104 mg
  • 35%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
  3. Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
  4. Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
  5. Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
  6. Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
  7. Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

Reviews

11

Ok, I actually served this during the Super Bowl. Wife said, "Oh my god! I am at a five-star restaurant." My au-pair from S. Africa said it was great ... a 4.5 star. I would give it a 4 only...

I was looking for a roast pork recipe "Like Mom Made". I have been looking for a recipe of this type for a long time - and this one is perfect. The key is being very generous with the spices. If...

Delicious. I was a little nervous trying out a recipe looking for "dry" and "chewy" pork, but everyone raved about the amazing crust, and it really was very moist as well. I didn't have time t...

This is just like Grandma made! The flavor was incredible for such a simple recipe. It will definitely become a regular in our house. Look forward to trying more recipes from Chef John. Thank yo...

This is the first review I've ever posted here, but I had to rave! I was a little nervous about so few reviews, but every one was so positive I tried this on the mystery roast I found in the fr...

I made this per instructions, but served it on Chef John's "beans & greens" instead of using the salad topper. Excellent flavor - juicy & tender. A keeper for sure! Thanks, CJ! I love YOU and al...

This was AMAZING! Like serve-your-boss-and-his-wife-amazing! Followed the recipe exactly and all the ingredients melded so well and the presentation was beautiful. Definitely will make again!

I was not surprised at how awesome my roast turned out. I've tried about a dozen of Chef John's recipes and they're always amazing. I used a 7 pound roast and added an extra hour in the oven. Pa...

Great recipe John! I keep messing up when I take the roast out to thaw, so I have had to reduce cooldown times in the fridge to as little as two hours! That said it has been cold when cutting an...